I’ve had an uncontrollable urge to clean recently. It’s been feeling a bit similar to the nesting phase I went through during my pregnancy, but spanning across all areas of my life. I spent the better part of my Sunday sifting through clothes and shoes, finding myself at the end of the process knee-deep in unnecessary clutter I’d accumulated over the years. Tops and dresses with tags still attached, shoes that had never been worn, and skirts with their pleats still intact all sat neatly piled in a bag on their way to find their new homes. It felt like I’d shed my own skin. And I’ve never felt lighter.
Some of my fondest childhood memories involve some sort of family gathering that usually began early in the day, around the kitchen area of a relative’s home. More often than not, that scene involved my grandmother prepping and cooking a meal that always proved too large to eat but too tasty to be discarded. So we went for seconds, and sometimes thirds, and grew up relishing in the fact that Cuban women were built to have curves.
I was recently lucky enough to capture one of these gatherings in my own little kitchen, with Abuela making one of my absolute favorite dishes: Arroz con Pollo a la Chorrera (or, Cuban Yellow Rice with Chicken). Keep reading for pics and step-by-step instructions on how to recreate it sans Cuban Abuela.